Thursday, September 17, 2009

GARLIC FRIED RICE



Ingredients

Garlic- 5 tbsp (sliced)
Red chillies-3 or 4 ea
Cumin seed-2 tsp
Boiled basmati rice-3 cups
Ghee or Butter-3 tbsp
Salt- to taste

Method

Heat ghee in a pan, add cumin seed, red chillies , sliced garlic & saute few mins.
Add boiled rice , salt & mix well.

Serve hot with any curry dishes.

Monday, September 14, 2009

MULTI PURPOSE POWDER

This powder is very famous in Tamil Nadu. My mom use to make this powder almost everyday.We can use this powder for Rasam, sambar, veg sabji, dry roast curry, gosthu ,etc.


Ingredients
Splitted Channa dhal-1 cup
Coriander seed-1 1/2 cups
Red chilli powder-10-15
Curry Leaves-5 sprigs
Oil-2 tsp

Method

Heat oil in a pan, add splitted channa dhal,coriander seed, red chillies & saute few mins.
Add curry leaves & roast until golden brown.
Allow to cool & grind to a coarse powder.

Sunday, September 6, 2009

KERALA VEG CURRY

Ingredients
Onion-1 ea (chopped)
Tomato-1 ea (chopped)
Ginger garlic paste-1 tsp
Cauliflower-1 cup florets
Peas-1/2 cup
Beans-1/2 cup (sliced)
Capsicum-1 cups (all colours)
Potato-1 ea (deskin & cubed)
Oil-1 tbsp
Cumin seed-1 tsp
Cardamom-2 ea
Cloves-2 ea
Cinnamon-1 stick
Coconut milk-3 cups (I used canned)
Turmeric powder-1 tsp
Garam masala-2 tsp
Cashew nut paste-2 tbsp
G.chillies-4 (Chopped)

MethodHeat oil in a pan, add cumin, cloves, cinnamon, cardamom, onion, tomato, ginger garlic paste,chillies & sauté few mins.
Add cubed potato, peas, beans & all masala powders and cook until raw flavour extracts.
Add coconut milk & allow to simmer.
Add cauliflower, all peppers , cashew paste & simmer for 15 min.
Serve hot with Chappathi or Paratha or Rice.

Saturday, September 5, 2009

QUICK ALOO CURRY- POTATO PORIYAL

QUICK ALOO CURRY- POTATO PORIYAL

Ingredients

potato- 3 ea(Deskin & cubed)

Oil-2 tbsp
Mustard seed-2 tsp
Urad dhal-2 tsp
Turmeric powder-1 tsp
Red chilli powder- 2 tsp(acc to taste)

Method

Heat oil in a pan, add mustard seed,urad dhal & allow to temper.



Add cubed potatoes & Add turmeric powder,chilli powder,salt & mix well.


 Cover the lid & Allow to cook until tender & add curry leaves.



Serve hot with any kind of rice or Roti.

Friday, September 4, 2009

PAAL KOZHAKKATTAI RECIPE WITH JAGGERY

PAAL KOZHAKKATTAI  RECIPE WITH JAGGERY

Ingredients

Rice flour-1 cup
Jaggery-1 + 1/4 cups
Cardamom-2 ea
Grated coconut-1 cup
Milk-1 cup

Method

Dissolve the1 cup Jaggery in water & stain it.
Allow to boil & add the rice flour.

Cook well & allow to cool & Make small round shape balls.
Grind the coconut with cardamom to fine paste.
Heat milk add in the coconut paste,Jaggery & allow to boil.
Add small balls & mix well.Serve Hot.

Tuesday, September 1, 2009

MUSHROOM PULAO

Ingredients
Button Mushroom- 30 ea(halved)
Onion- 1 ea(sliced)
Tomato- 2 ea(Grind a fine paste)
Turmeric powder-1 tsp
Ginger garlic paste-2 tsp
Oil-1 tbsp
Cumin seed-1 tsp
Cardamon -2 ea
Cloves-2 ea
Bay leaves- 2 ea
Red chilli powder- 2 tsp(acc to taste)
Garam masala powder- 2 tsp
Basmathi Rice- 2 cups ( soaked 15-30min)
Roasted cashew nuts- for garnishing
Cilantro- for garnishing

Method

Add water & tomato paste to make 4 cups & add to basmathi rice.
Add turmeric powder, salt to rice & cook well.
Heat oil in a pan, add cardamom,cloves, bayleaves,cumin seed, onion ,ginger garlic paste & saute few mins.
Add mushroom & allow to sweat.
Add chilli powder, garam masala & cook well.
Mix rice & garnish with roasted cashew nuts & Cilantro.

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